Caramelised Pear Upside Down Cake (Edit recipe)

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A soft cinnamon sponge topped with buttery caramelised pears, finished with a gorgeous salted maple caramel. Best served slightly warm with a scoop of vegan vanilla ice cream.

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PREP TIME

20 minutes

COOK TIME

35 minutes

INGREDIENTS

25

Serves: 8

Ingredients

caramelised pear topping

2 - 3 whole ripe pears
42 grams vegan butter
50 grams Coconut Sugar
15 ml Pure Maple Syrup
0.5 tsp Organic Ground Cinnamon - The Spice Lab

sponge

200 grams plain flour
90 grams Coconut Sugar
2 tsp Baking Powder
0.5 tsp bicarbonate of soda
1 tsp Organic Ground Cinnamon - The Spice Lab
1 pinch Maldon Sea Salt Flakes
180 ml Soy Milk
80 ml rapeseed oil, or any other neutral oil
1 Tbsp Apple Cider Vinegar
1 tsp Pure Vanilla Extract

salted maple caramel

80 ml Maple Syrup - Under the Bark Syrup Co.
40 grams vegan butter
2 Tbsp oat cream, or soya cream
0.5 tsp Maldon Sea Salt Flakes
0.5 tsp Pure Vanilla Extract

to serve

100 grams Vanilla Ice Cream, vegan

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the tin and pears - Preheat your conventional oven to 160°C fan assisted. Grease a 20cm round cake tin and line the base with baking paper.
Add the vegan butter, coconut sugar and maple syrup for the topping to a small saucepan. Heat gently, stirring until combined. Pour into the cake tin. Slice the pears and arrange them over the caramel.
Mix the dry ingredients - In a large bowl, combine the flour, coconut sugar, baking powder, bicarbonate of soda, cinnamon and salt.
Mix the wet ingredients - In a separate jug, whisk together the plant milk, oil, apple cider vinegar and vanilla. Pour into the dry ingredients and gently fold together until just combined. Don’t overmix.
Bake - Pour the batter over the pears and gently level the top.Bake for 35–45 minutes, checking from 35 minutes. A skewer inserted into the centre should come out clean or with a few moist crumbs. If the top browns too quickly, loosely cover with foil.
Turn it out - Leave in the tin for 10–15 minutes. Run a knife around the edge, place a serving plate over the tin and carefully invert. Remove the tin and peel away the baking paper.
Make the salted maple caramel - Add the maple syrup and vegan butter to a small saucepan. Heat gently, stirring until combined and bubbling. Stir in the plant cream, salt and vanilla. Simmer gently for 2–3 minutes, stirring, until glossy. It will thicken as it cools.
Serve - Serve the cake slightly warm with a drizzle of salted maple caramel and a scoop of vegan vanilla ice cream.

Notes

Coconut sugar can be swapped for light or dark brown sugar in equal quantities. Brown sugar will give a slightly more traditional caramel flavour and a little extra moisture. Any unsweetened plant milk will work well. Pears should be ripe but still firm so they hold their shape during baking. Don't overmix the sponge batter; fold until just combined for a lovely soft texture. The salted maple caramel can be made ahead and gently reheated before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	104
Fat:	1 g
Carbohydrates:	22 g
Protein:	1 g
Cholesterol:	2 g
Sodium:	229 mg
Fiber:	0 g
Sugars:	21 g
Sugar Alcohol:	0 g
Calculated per serving.